I'm feeling like some beef today.

[SnellySmokesEm]

Two similar cuts of beef with two very different results.  I bought a nice 2lb chuck roast for pulled beef and
2.5lb beef shoulder for some roast beef.


I rubbed the shoulder with some fresh minced garlic, adobo (seems like I have been using this spice a lot lately) and montreal seasoning.


For the Chuck Roast I injected with Cajun Injectors Creole Garlic and cut a few slits and stuffed with fresh minced garlic.  The chuckie got rubbed with oil and Fat Fred's.

Some nice marbling


Stay Tuned!!!

[Batman of BBQ]

Looks good Snelly!  When time should I be there?

[SnellySmokesEm]

Looks good Snelly!  When time should I be there?

5:00 bub.  Bring some beer

[SnellySmokesEm]

The Chuck Roast is ready for some foil with beef broth after 5 hours @ 220.  IT is 140


The Beef Shoulder IT 140


The Chuckie after FTC.  I cooked to an IT of 200


Pulled Beef

[bears fan]

Looks excellent.  I tried an arm roast a week ago and I obviously cooked it way to long because it was really dry.  I cooked it to 188 degrees though.  I assumed I should cook it as long as a pork butt.  I see you took this one off at about 140 degrees.  I will have to try that next time as it looks much better than the one I tried. 

[SnellySmokesEm]

Looks excellent.  I tried an arm roast a week ago and I obviously cooked it way to long because it was really dry.  I cooked it to 188 degrees though.  I assumed I should cook it as long as a pork butt.  I see you took this one off at about 140 degrees.  I will have to try that next time as it looks much better than the one I tried.  

Just to clarify I cooked the Chuck roast to IT 200 then FTC'd for 1 hour before pullin.  The Beef shoulder cooked to an IT of 140 and ftc'd for 3 hours then wrapped tight in plastic.  I will slice today and take pics.

[Caneyscud]

bearsfan

We don't have "arm roasts" around here, but what I understand what it is is that it is just under the chuck or shoulder blade area and above the shank.  It has a round bone rather than part of the shoulder blade.  This is generally considered a braising cut of beef - meaning it is not as fatted as other cuts may be and is well suited to moister kinds of cooking techniques.  The chuck is usually well marbled while the arm is usually leaner. 

If there is a next time - suggestions
1.  Select one with as much marbling as you can.
2.  Cook to 185 for slicing or 200 or so for pulling
3.  Some would advise putting some bacon over the top - sorta self-basting
4.  Some would advise putting fat trimmings on top - again sorta self-basting
5.  Some would advise to Baste, mop, sop a lot, especially something with some fat (butter/margarine/oil) in it.
6.  Might go the Texas Crutch method
7.  Might go the Open Boat Method

[OU812]

Looks good Snelly.

The chucky looks very moist, cant wait to see the sliced shoulder.

I did a 13 lb bottom round a couple weeks ago the same way as you did your shoulder, but took the IT to 150 F then sliced thin, makes a great sammie.

[SnellySmokesEm]

Looks good Snelly.

The chucky looks very moist, cant wait to see the sliced shoulder.

I did a 13 lb bottom round a couple weeks ago the same way as you did your shoulder, but took the IT to 150 F then sliced thin, makes a great sammie.

The chucky was very moist.  I think I might like it better than pulled pork!  ;D ;D ;D  (Oh know did I just say that?  :-\)  I cant wait to slice into the shoulder either.  The suspense is killing me.  Sine I have had time to ponder the cook I am worried that I left it in to long.  I think I should have pulled after 130 but I waited until 140 because I will be making my one year old sammies from it.

[NePaSmoKer]

http://www.youtube.com/watch?v=aISkVvi5iI8

[OU812]

This is what the round looked like sliced up, pulled at an IT of 150 F

[SnellySmokesEm]

http://www.youtube.com/watch?v=aISkVvi5iI8

Haha that brought back some memories....

[SnellySmokesEm]

This is what the round looked like sliced up, pulled at an IT of 150 F

Looks tasty!!!  Cant wait to get mine sliced up!  I am planning on freezing some.  Should I slice it all and freeze or should I slice half and freeze the other half?

[OU812]

I slice then freeze. Then thaw out in simmerin water, stays nice and moist and ready to eat right outa the bag.

[SnellySmokesEm]

Thanks OU!